Serves 10-12
For the roast:
4-rib standing rib roast (trimmed weight about 10 to 10 1/2 pounds)
1 Tbsp. black peppercorns, coarsely ground
2 tsp. dried green peppercorns (available at specialty foods shops), coarsely ground
1 tsp. white peppercorns, coarsely ground
4 whole allspice, coarsely ground
1/2 tsp. dried thyme
1 tsp. coarse salt
3/4 pound very small carrots, peeled, trimmed, blanched in boiling salted water for 4 minutes, and refreshed under cold water
1 head of garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peeled
1/2 pound large shallots, blanched in boiling water for 3 minutes, refreshed under cold water, and peeled
For the sauce:
1/2 cup dry red wine
2 cups canned beef broth
6 Tbsp. Madeira
1 Tbsp. arrowroot
2 Tbsp. Dijon-style mustard
fresh thyme sprigs for garnish
Method of Preparation:
1. Preheat oven to 500 degrees F.
2. Let the meat stand at room temperature for 1 hour. In a small bowl combine the black pepper, green pepper, white pepper, allspice, thyme, and salt and rub the meat with the mixture. Roast the meat rib side down in a roasting pan in the preheated oven for 30 minutes.
3. Reduce the heat to 350 degrees F and roast the meat for 1 hour and 45 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the meat registers 130 degrees F for medium-rare.
4. Twenty minutes before the roast is done add the carrots, garlic, and shallots to the pan. (Remove the vegetables with a slotted spoon if they brown too quickly.) Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely. Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
5. Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the broth and 1/4 cup of the Madeira and boil the mixture for 5 minutes. In a small bowl stir together the remaining 2 Tbsp. Madeira, the arrowroot, and the mustard and add the mixture to the pan in a stream, whisking. Bring the sauce to a boil, whisking, and boil it for 1 minute. Season the sauce with salt and pepper and transfer it to a heated sauceboat. Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.
For the roast:
4-rib standing rib roast (trimmed weight about 10 to 10 1/2 pounds)
1 Tbsp. black peppercorns, coarsely ground
2 tsp. dried green peppercorns (available at specialty foods shops), coarsely ground
1 tsp. white peppercorns, coarsely ground
4 whole allspice, coarsely ground
1/2 tsp. dried thyme
1 tsp. coarse salt
3/4 pound very small carrots, peeled, trimmed, blanched in boiling salted water for 4 minutes, and refreshed under cold water
1 head of garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peeled
1/2 pound large shallots, blanched in boiling water for 3 minutes, refreshed under cold water, and peeled
For the sauce:
1/2 cup dry red wine
2 cups canned beef broth
6 Tbsp. Madeira
1 Tbsp. arrowroot
2 Tbsp. Dijon-style mustard
fresh thyme sprigs for garnish
Method of Preparation:
1. Preheat oven to 500 degrees F.
2. Let the meat stand at room temperature for 1 hour. In a small bowl combine the black pepper, green pepper, white pepper, allspice, thyme, and salt and rub the meat with the mixture. Roast the meat rib side down in a roasting pan in the preheated oven for 30 minutes.
3. Reduce the heat to 350 degrees F and roast the meat for 1 hour and 45 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the meat registers 130 degrees F for medium-rare.
4. Twenty minutes before the roast is done add the carrots, garlic, and shallots to the pan. (Remove the vegetables with a slotted spoon if they brown too quickly.) Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely. Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
5. Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the broth and 1/4 cup of the Madeira and boil the mixture for 5 minutes. In a small bowl stir together the remaining 2 Tbsp. Madeira, the arrowroot, and the mustard and add the mixture to the pan in a stream, whisking. Bring the sauce to a boil, whisking, and boil it for 1 minute. Season the sauce with salt and pepper and transfer it to a heated sauceboat. Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.
